摘要：The most significant parameters in red wine clarification are the type and dosage of the clarification agents used. The most commonly used clarification agents in red wines are bentonite, gelatin, casein, albumin and PVPP (PolyVinylPolyPyrrolidone). These fining agents have different effects on wine constituents. For instance, gelatin is used to remove especially high molecular weight polyphenols, called as tannins, from wines. After the formation of gelatin-tannin complex, this complex may interact with anthocyanins, causing their removal. Other proteous fining agents, such as albumin and casein, may also adversely affect the anthocyanins through the similar interaction. On the other hand, PVPP interacts with low molecular weight polyphenols. During their sedimentation, PVPP-polyphenol complexes also sweep some anthocyanins from red wines. Bentonite (negatively charged), which is used to remove proteins from red wines, may bind anthocyanins (positively charged) through electrostatical interaction and this interaction causes the removal of some anthocyanins. Both the type and dosage of clarification agents may directly affect the removal of anthocyanins from red wines.
